Creamy Chicken and Rice Casserole

Preparation If using the marinade, mix all marinade ingredients in a bowl. Add the shredded chicken, coat well, cover, and refrigerate for at least 30 minutes.

Cooking the Rice Cook the rice according to package instructions. Once cooked, set aside.

Sautéing the Aromatics In a large pan, heat olive oil over medium heat. Add chopped onions and cook until translucent. Add minced garlic, dried thyme, and paprika. Cook for another minute.

Assembling the Casserole Preheat the oven to 375°F (190°C). In a bowl, mix the cooked rice, sautéed aromatics, cooked chicken, heavy cream, chicken broth, and half of the shredded cheddar cheese. Season with salt and pepper.

Baking the Casserole Transfer the mixture to a baking dish. Top with the remaining cheddar cheese and breadcrumbs. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Garnish and Serve Garnish the creamy chicken and rice casserole with chopped parsley and serve with lemon wedges on the side. Enjoy your delicious meal!